I’ve tried lots of flan/cake combos. Normally it’s combined with chocolate cake or a butter cake. I thought, why not combine my two favorites!
- 9 Eggs
- 1 box Duncan Hines butter cake
- 1 small can dulce de leche
- 1 stick of butter (melted) + enough to coat the bundt pan
- 1 can condensed milk
- 2 can evaporated milk
- 2/3 cup + 2 tbs of dark rum
- 1 tbs vanilla
Pre-heat oven to 325. Butter a Bundt cake pan. Mix dulce de leech with 1 tbs of dark rum. Pour into buttered bundt pan. Mix cake mix, 1 stick of melted butter, 3 eggs and 2/3 cup rum. Pour cake batter into the pan. Mix condensed milk, evaporated milk, 6 eggs and vanilla. pour over cake batter. Place filled Bundt pan in a 9×13 pan filled with hot water about 2 inches up the side of the Bundt pan. Place in oven and cook until cake is golden brown and baked through. Test for doneness by inserting toothpick in the cake. If it comes out clean, it’s done.
Remove from oven and water bath. Let cool for 15 mins. Invert onto a cake plate. Refrigerate for at least 2 hours. You can decorate with a little extra dulce de leech. Enjoy!
Note: I’ve tried so many variations. I’ve used a butter cake that I’ve flavored with toasted coconut and coconut extract or coconut rum. If you’d prefer caramel to the dulce leche, that’s an easy substitution. Instead of pouring dulce de leche in the pan, cook 1 cup of sugar in a pan until golden brown. Pout into the pan
You can also flavor the flan. Chocolate cake with coconut flan is fantastic. The options are endless.